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Chakkakuru Manga Curry (Jackfruit Seed And Mango Curry)

This recipe is a childhood favorite. If my memory is correct, the last time I had this was at my Ammachi’s (maternal grandmother) place. I was 10 years old at that time!

You may remember Mary Chedathy, my Ammachi’s cook and our nanny all rolled into one? She was one of my favourite persons of all time. I’ll let you in on a little secret…

You’ve seen how mothers feeds their little kids? Making small urulas (balls) of rice and curry and feeding it one by one. Well, I never ate that way. Somehow I wasn’t a big fan of anyone feeding me, but I remember letting Mary Chedathy feed me, in fact, I used to ask her to feed me.

During her lunch time, Mary Chedathy used to sit on a ‘koratti’ (a wooden stool) in the kitchen, with her rice and curry in a white ‘pichala pathram’ (plate) with blue rim. The way she used to mix the rice and curry with her fingers and make big urulas (balls), always made me drool and I always used to ask her to feed me. For so long, she remained the only person who has ever fed me from the time I could remember.

So this recipe holds many fond memories and that’s why I wanted to make it for so long and share it with you. Though I’ve got hold of Chakkakuru many times before, I never got around to making anything with it.

Looks like the time has finally come. So when I called home to ask for the recipe, guess who told me the recipe? Mary chedathy’s next door neighbor-and-friend, she is my Amma’s cook now :)

I’m sure if you’re from Kerala, chances are you might have already had it. If you’re not from Kerala or haven’t had a chance to have it – it’s a great side dish for rice that you should try. Make sure you’ve got some red rice to go with this dish. The combination of Chakkakuru (dried jackfruit seeds) and raw mango in a coconut gravy is a simple homely food at it’s best!

Let the curry rest for 20-30 mins, for the flavour to settle in. Serve hot with rice.

Recipe Notes

It's easier to peel the skin of dried seeds. However, to make it more easier, you can soak it in water for 2 hrs and then peel it.Back home, apart from the white covering, brown skin is also removed. But it seems it has some nutrition and so I didn't remove it completely. Please keep in mind that the gravy tends to thicken as it rests. Make sure you use mango which is a bit sour to add flavour to the curry, but make sure it's not too overpowering.

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